🔗 Share this article

Keftedes me Prassa

Small crispy patties, commonly referred to as keftedes, represent a cherished speciality in Jewish cuisine. These particular leek croquettes offer a tasty blend of savory ground beef with the delicate, mildly sweet flavour of leeks, and they are absolutely irresistible.

Produces 12

• 4 leeks
• 250g minced beef meat
• 2 fresh eggs
• 1 tbsp matzo meal
• 1 tbsp dill, minced
• 1 tbsp fresh parsley, minced
• ½ tsp paprika
• Olive oil, for cooking
• Lemon slices, to accompany

Thoroughly wash the leeks properly and trim off the base and the majority of the green stalk. Slice lengthwise longways then into half-inch rounds. Place in a deep frying pan and submerge with cold water, then simmer over a medium flame for about twenty minutes or until softened.

Remove the water from the cooked leeks and put in a large mixing bowl with the ground beef, eggs, crumbs, dill, flat-leaf parsley and sweet paprika and spice well with seasoning. Mix thoroughly using your palms then shape a several scoops into a croquette, flattening a slightly. Place on a platter and continue for the rest of the preparation.

Heat olive oil in a frying pan to a amount of about 2 centimeters over a medium flame. When the heated oil is ready, brown the patties in small batches until golden brown on each side. (Do not fill the pan as this lowers the temperature of the cooking oil.) Take out the finished fritters to a plate topped with kitchen paper and allow to cool.

Offer with fresh lemon.

Keftes de Espinacha

These delightful cheesy spinach fritters are a true pleasure. The golden exterior reveals a smooth center. The leafy spinach imparts a bright, somewhat green flavor, while the grated cheese gives a deep, savory creaminess. It's possible to replace the dairy cheese with cooked, pureed spuds if you like.

Produces 16–18

• 1kg baby spinach (or else about 500g iced spinach, thawed in the fridge in the refrigerator)
• 3 tbsp oil
• 1 large onion, finely diced
• 2 garlic cloves, minced
• 100g salty cheese, shredded
• 80g creamy ricotta
• ½ tsp grated nutmeg
• ½ tsp mild spice
• 120g crumbs (about 1.25 cups), plus extra if necessary
• 3 eggs
• Oil for deep-frying (or vegetable oil)
• Lemon slices, to serve

For raw spinach, clean it thoroughly, getting rid of any tough stems, and coarsely chop it into big pieces. Place in a deep pan with a small amount hot water over a medium heat. Once softened, remove in a colander for about 15 minutes, then press out any remaining moisture and put aside.

When working with thawed frozen spinach, carefully press out unwanted moisture.

Heat the cooking oil in a pan over a medium flame and fry the onion and garlic until softened, about four minutes. Remove from the flame.

Combine the wilted spinach, sauteed onion and softened garlic, hard cheese, soft cheese, nutmeg, red spice, dry crumbs and eggs in a container and season with pepper and salt. Stir completely until combined. If the preparation seems too loose, incorporate some additional breadcrumbs.

By hand, shape the dough into oval shapes slightly larger than a nut but smaller than an egg, and put them on a baking sheet topped with parchment paper. Seal and chill for at least 1 hour.

In a wide pan over medium flame, heat olive oil to a depth of about half an inch. Cook the fritters a few at a time for two to three minutes on both sides, rotating so they are crispy everywhere, then put on kitchen roll.

Present with lemon wedges.

Lentil Croquettes

Featuring a golden crust and soft inside, these patties are not only flavorful but also a highly wholesome appetizer or dish.

Makes 12

• 45g dried brown lentils (¼ cup)
• 90g cracked wheat (0.5 cup)
• 125ml oil (half a cup)
• 1 yellow onion, chopped small
• 1 tsp ground cumin
• 1 tbsp chopped mint, diced
• 1 tbsp fresh parsley, diced
• 1 fresh egg
• Seasoning, to taste
• Creamy yogurt and lemon wedges, to garnish

Put the lentils in a pan and cover with plenty of fresh water. Boil over a moderate heat for about 20 mins or until partially softened, adding additional water to ensure the legumes covered if needed.

Mix in the burghul and continue cooking until fully cooked. Remove the water from the mixture well and reserve in a container.

Warm 50% of the